Jazzy1's Review

Based on reviews, I made some adjustments to this recipe. Replaced 10 cups of water with 6 cups of roasted garlic chicken broth. Omitted kosher salt. Unfortunately I didn't have salt free cajun seasoning, so I used what I had (Emeril's Essence). I,also added some salt free Mrs Dash southwest flavored spice. The dish did turn out a little salty, so be very careful. Even with the reduced liquid, I had to cook this much longer than called for to get it nice and thick. Once finsished, my family enjoyed this. It had a lot of flavor.

Melissa429's Review

I was so excited to make this for my boyfriend and I, but it took 4 hours to cook down, not an hour and a half, but when it did it was so salty it was inedible. I followed the recipe precisely and have had nothing but wonderful success and delicious dishes from Cooking Light recipes before. This is my first disappointment.

puglove's Review

OK, this is more than 3 stars. But I don't know how to rate it b/c I would never serve red beans & rice for a "special occasion." I just don't see red beans & rice as "worthy of a special occasion."
I grew up on red beans & rice. My parents made it once a week (with a ham hock) and I hated it. But this, I love! I crave this recipe. I make it with Trader Joe's chicken and jalapeno sausage. SOOOO good.
Season it with some sour cream, hot sauce, and green onions. It's great comfort food.

chip530ny's Review

I made this last night and loved it! Cooking time was much longer than the recipe indicates but it was worth it. Boil it down so there is not alot of liquid left and let sit for 10 minutes before serving to allow it to thicken. I am heavy handed with the spices so this was perfect!

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